Apple Squash Soup

Submitted by Chef mariajane

"What a delicious Fall soup this is - fantastic for Thanksgiving!!"

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 10 cups

ingredients

• 1 tablespoon crisco canola oil or 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 3 lbs butternut squash, peeled and diced (about 8 cups)
• 1 sweet potato, peeled and diced (about 1 lb.)
• 2 apples, peeled and cored and diced
• 4 cups chicken or 4 cups vegetable stock
• 1 tablespoon fresh thyme, chopped or 1 tsp.dried thyme
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 3⁄4 cup Carnation Evaporated Milk (regular or 2%)

directions

1. Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.
2. Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.
3. Purée soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.

Reviews

[kllywlmt]

This soup was SO good. I am recently allergic to onion and garlic and have been convinced I couldn't find a good soup without those ingredients. Needless to say, I left them out of this recipe and it was still amazing! I did saute some chopped celery in the first step instead. I didn't have any thyme so I just left it out. I toasted the squash seeds with some olive oil and salt and garnished the soup with them. It was perfect. I didn't think my husband would like it, but he had 2 bowls!

 

[Debbwl]

Delicious!! This is definitely restaurant quality soup! Made written and would not change a thing. Was cream with such wonderful flavors from the apple, rosemary, squash and sweet potato, what a winning combo. Will make again. Thanks so very much for the post.